Passionfruit drizzle loaf

Inspired by one of my favourite cakes ever by one of my favourite bakers ever, Katey Mack. What a bloody creation.
A lemon drizzle, but better.
The yogurt I use for this is actually unmatched. I’m surprised any made it into the cake.

Recipe

THE CAKE
70g smooth cashew butter
130g mango and passionfruit yogurt
100g sugar
1 tsp vanilla
100g oat flour
50g self raising wholemeal flour
50g vanilla whey protein
1 tsp baking powder
Pinch sea salt
40ml water

THE DRIZZLE
2 tbsp passionfruit yogurt + water until drizzly

TO TOP
2 tbsp mango and passionfruit yogurt

Method

1. Preheat the oven to 170°C fan 2.

2. Cream together the cashew butter, yogurt and sugar until you have a fluffy paste

3. Stir through the vanilla

4. Add all the flours, baking powder, protein powder and salt and mix well until it starts to form a batter

5. Add water accordingly, until you have a cake batter - you want the cake batter to remain thick, as the flours won’t absorb much liquid - I used about 40ml.

6. Bake for 40-50 mins or until risen and spongey when you press it - I covered mine with foil halfway through too.

7. Spike all over with a toothpick, then set aside for a minute and mix the drizzle ingredients together

8. Mix the yogurt for the drizzle with water until a drizzly consistency. Sprinkle the drizzle over the cake evenly and set aside until the drizzle soaks in slightly - takes 5-10 minutes.

9. Take the cake out of the tin, spread the yogurt over and top with rind

10. Serve immediately, or keep in the fridge in an airtight container for up to 5 days.

Notes + Variations:

Use a different nut butter/ seed butter, but make sure its smooth.
Add chocolate chips to the mixture if you’d like, and also use any passionfruit yogurt.
You can sub the vanilla whey protein for self raising flour, or vegan protein, but the texture may come out slightly different.